People who cook on a regular basis know the importance of a good cooking oil. So many dishes and cooking styles demand the use of oil, whether to add flavour or simply prevent food from sticking. The question is, which types of oil are “good” for you, and which types should be used with caution?
In truth, all cooking oils contain calories and fat. Lots of fat. But in many cases that fat isn’t a bad thing, as certain types of fat can actually improve the functioning of certain organs and may even limit the chances of developing serious ailments. So, which types of cooking oil should you reach for the next time you go shopping for groceries? And which types should you think about leaving on the shelf?
One of the most popular new types of cooking oil is coconut oil. But coconut oil does come with a touch of controversy because it contains ample amounts of saturated fat, which many health experts consider a serious contributor to the development of high blood pressure, cholesterol, and heart disease.
That said, coconut oil also contains a lot of what many dietitians call “medium-chain fatty acids,” which are harder for the body to convert to fat than most sources of saturated fat. So, while coconut oil may not have the same negative impact of vegetable oil or palm oil, it’s best to limit your consumption of it.